Almond Cream Sauce
Almond Cream Sauce
Ingredients
- 1/2 cup (125 ml) sugar
- 1 tsp (5 ml) cornstarch
- 2 eggs
- 2 egg yolks
- 2 1/2 cups (625 ml) milk, warm
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (15 ml) almond liqueur (Amaretto)
Instructions
- In a saucepan off the heat, combine the sugar and cornstarch. Whisk in the eggs and yolks. Stir in the milk and vanilla.
- Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the sauce thickens and coats the back of the spoon.
- Off the heat, stir in the almond liqueur. Strain, if needed.
- Pour into a bowl. Cover with plastic wrap directly on the surface of the sauce. Let cool and refrigerate for 2 hours or until the cream has completely chilled.
- Serve with the Date and Almond Butter-Swirled Bread Pudding.
Almond Cream Sauce